Chicken Pork And Sausage Jambalaya
|Bacon drippings||3 Tablespoon|
|All purpose flour||3 Tablespoon|
|Green onions||1 Bunch (100 gm)|
|Minced fresh parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Boneless lean pork||1⁄2 Pound|
|Boneless chicken breasts||1⁄2 Pound|
|Italian sausage links||1⁄2 Pound|
|Bacon drippings||4 Tablespoon|
|Water||5 Cup (80 tbs)|
|Uncooked regular rice||2 Cup (32 tbs)|
|Red pepper||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
Combine 3 tablespoons bacon drippings and flour in a large Dutch oven; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny.
Stir in onions, parsley, and garlic.
Cook 10 to 15 minutes or until onions are tender, stirring mixture occasionally.
Cook pork, chicken, and sausage in 3 to 4 tablespoons bacon drippings until brown.
Add meat and next 5 ingredients to vegetable mixture; bring to a boil.
Cover and simmer over low heat 25 to 30 minutes.
Remove chicken wings, and transfer rice mixture to platter.
Arrange chicken wings around rice mixture; garnish with parsley.